Another day, another salad dressing. This one is my whole30 riff on caesar dressing.

While I love a good caesar dressing, my stomach doesn’t always love the addition of dairy. So this is as close as I can get to the briny goodness of a true caesar, during those times when I need to lay off the parmesan.

This also makes it the perfect marinade, since while I want my meat to take on the flavor of caesar salad, I don’t want the addition of cheese for the grill and coconut milk works similarly to buttermilk in creating tender meat.

Ingredients:

1 cup avocado mayo, homemade or store bought

juice and zest of 1/2 a lemon

1 1/2 tsp anchovy paste

1 clove garlic, smashed

1 tsp dijon mustard

1/4 tsp fish sauce

1/2 tsp cracked black pepper

4 oz coconut milk

2 Tbsp white wine vinegar

1 tsp salt

1 Tbsp nutritional yeast

Directions:

Combine all ingredients in a glass jar (preferably a mason jar). Using an immersion blender, combine all ingredients until blended smoothly.